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When you have nothing to do, the hours seem to stretch on eternally and there is just no way to fill the void. All you can see ahead is a never-ending stretch of boredom, like those arrow-straight lines of highway going through the Texas dessert.
When there is work to be done, the hours seem to go by like minutes, you can’t get enough done in the time allotted, and there is always something else to be done. And you’re falling asleep after a hectic day, when you say to yourself “Damn, I forgot to…” just another thing to add to tomorrow’s list.
We are in the latter situation right now. And the weather isn’t cooperating. By this time of year, it’s usually raining in Quito and the temperature averages around 65F or 17-18C. Right now, it’s been in the low 70s or higher, meaning inside the workshop we’re hitting 71-73 or 21-22C. With all the work we have to do, this isn’t helping our production rush.
Our ganache takes at least 24 hours to set fully, meaning a wait of at least one night before enrobing. When we have cooler temperatures we can usually enrobe the same day, as the ganache sets up quickly. Butter ganaches are melting in our fingers! I think global warming has come to Quito!